Hashed Cabbage.
1 small head of cabbage.
1 tablespoonful of salt.
2 tablespoonfuls of butter.
Take all the green and broken leaves from a small head of cabbage. Then divide the cabbage into eight parts, cutting from the top down to the stalk. Wash it and let it stand in cold water for an hour or more. Put it in a large kettle of boiling water and boil rapidly for forty-five minutes. The kettle must not be covered. When the cabbage is done, drain, and put in a chopping bowl. Mince rather fine and season with the salt and butter. If the cabbage be fresh from the garden, half an hour’s cooking will be sufficient.